Healthy Thai recipe for 4 people, takes only 30 mins; recipe has sunflower oil, onion, curry paste, butternut squash, coconut milk, vegetable stock, green bean, pineapple and coriander.
Thai squash & pineapple curry
Course: Healthy Thai
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: coriander leaves, chopped, and leaves to garnish
- Onion: 1 onion, chopped
- Vegetable Stock: 200ml vegetable stock
- Green Bean: 140g frozen green beans
- Butternut Squash: medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
- Sunflower Oil: 1 tbsp vegetable or sunflower oil
- Curry Paste: 4 tsp Thai red curry paste
- Coconut Milk: 1/2 x 400ml / 14 fl oz can reduced-fat coconut milk
- Pineapple: 237g can pineapple chunks in natural juice, drained
Directions
- Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
- Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.
